Squash & Bean Burritos

So this is a different take on a burrito. Since the weather started getting colder in Washington, I’ve been craving rich, fall dishes. This was a great dish that was very filling, full of texture and a seasonal take on a Mexican staple.

Feel free to omit certain ingredients, or add others that you like in your burritos. This is definitely one we can all make our own, without taking anything away from the dish.

Butternut squash is definitely one of my favorite fall ingredients. It’s very versatile in any fall dishes- from soups to casseroles. Personally, I think it has the best flavor once it has been roasted.

Preheat the oven to 425ºF. Spray a baking dish or cooking sheet with cooking spray. Place all of the butternut squash pieces in the dish. Drizzle with 2 tbsp of olive oil, salt, pepper, red pepper flakes and chili powder. Toss and coat all of the ingredients on the butternut squash. Roast it for 45 minutes, or until the squash is soft.

In a small pan, cook 1 cup of rice. Once cooked, leave it to the side.

In a skillet heat 1 tbsp of olive oil, once warm add chopped onion. Once the onion is translucent, add chopped garlic and jalapeño. Then add the red pepper, black beans and cooked rice. Sauté for about 5 minutes on low heat.

Divide the ingredients between the tortillas or wraps. In ours, we added: roasted butternut squash, the rice-bean-onion mixture, avocado, sour cream, lettuce, cilantro and cheese. But feel free to add extra toppings (these or others)- it all depends on your tastes.